Celia Ryall’s Malvern Pudding

Malvern PuddingMalvern Pudding is a favourite of Celia’s family

The recipe has been passed down from generation to generation. Below are the ingredients and the directions on how to create this masterpiece, we hope you enjoy it.


1lb cooking apples
1oz butter
1oz gran sugar
Grated rind of 1 small lemon

1 standard egg
1oz butter
1oz plain flour
¾ pint milk
1oz gran sugar

2oz Demerara sugar
½ level teaspoon cinnamon
½oz butter


Peel, core and slice the apples. Place 1oz of butter in to a medium sized saucepan and heat until melted.  Add apples and 1oz granulated sugar.  Cover and cook over a low heat, stirring occasionally, until soft and thick. Then remove from the heat and stir in the lemon rind; spread in a 1 ½  pint oven-proof dish or 4 smaller dishes.

Beat the egg. Melt 1oz butter in a medium sized saucepan; stir in flour and cook gently for about 2 mins, without browning.  Add milk, bring to boil, stirring, and simmer for 2 mins.  Remove from the heat and stir in 1oz of granulated sugar.  Beat in the egg, a little at a time.  Return to heat and cook for 1 minute, stirring.

Pour sauce over apple mixture. Prepare a moderate grill.

Mix the demerara sugar and cinnamon together; sprinkle on top of sauce and dot with ½ oz butter.  Place dish under grill and heat until sugar has caramelised.

And there you have it, a delicious and very tasty treat which the family will adore. Let us know how you get on when you try this dessert. We must say thank you to Celia from Hollacombe Farm near Barnstaple who supplied this delicious offering.

Posted in Recipes